recipe: salted chocolate ganache cake (from Cooking Light)
I simply have a sweet tooth. Brownies, cookies, candy, cake. CAKE! I can eat cake any day. However, I’m no baker. I blame it on my lack of patience – sometimes, baked goods take way too long to create! I’ve never made a cake before, not from scratch. I usually would just buy a cake mix, throw an egg or two in there, some oil and butter, and bam – a cake is born.
Now, I’m all about challenges so I decided to make a small, single-layer cake for some friends. It was a lot of work, but maybe it’s because I’m not an experienced baker. It was a mighty fine cake . . . maybe I’ll tackle on more challenges in the world of cake-making!
Salted Chocolate Ganache Cake (from Cooking Light)
- cooking spray
- 2 tsp cake flour
- 5.3 ounces sifted cake flour (about 1 1/4 cups)
- 1 1/2 tsp baking powder
- 1/2 cup packed dark brown sugar
- 1/4 cup butter, softened
- 1 large egg
- 3/4 cup evaporated fat-free milk
- 1 tsp vanilla extract
- 2 large egg whites
- 3 tbsp dark brown sugar
- 2 1/2 ounces dark chocolate, divided
- 1 tbsp butter
- 1/4 tsp sea salt or fleur de sel
1. Preheat oven to 350 degrees.
2. Coat 1 (9-inch) round cake pan with cooking spray; dust with 2 tsp flour.
3. Weigh or lightly spoon 5.3 oz flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
4. Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tbsp sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 oz chocolate; fold grated chocolate into batter. Pour batter into prepared pan. Bake at 350 degrees for 23 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
5. Chop the remaining 2 oz chocolate. Combine chopped chocolate and 1 tbsp butter in a microwave-safe bowl. Microwave at medium power for 1 minute or until chocolate melts, stirring every 15 seconds. Spread chocolate mixture over top of cake; sprinkle evenly with sea salt. Cut into 8 wedges. Yield – 8 servings.
Calories – 263!